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Protein-Packed Cabbage Salad

A vibrant and nutritious salad featuring shredded cabbage, chickpeas, cherry tomatoes, and colorful bell peppers, perfect as a main or side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups shredded green cabbage
  • 1 can chickpeas or kidney beans, drained and rinsed 15 oz can
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers (any color), diced
  • 1 small red onion, thinly sliced
Dressing
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Start by shredding the cabbage into thin strips using a sharp knife or a mandoline slicer.
  2. Dice the bell peppers and slice the red onion thinly.
  3. Halve the cherry tomatoes.
Mixing
  1. In a large mixing bowl, combine the shredded cabbage, chickpeas or kidney beans, cherry tomatoes, bell peppers, and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, and a generous pinch of salt and pepper.
  3. Pour the dressing over the salad ingredients and toss everything together until well combined.
  4. Taste and adjust the seasoning as needed.
Serving
  1. Transfer the salad to a serving platter or bowl. Serve immediately or let it chill in the fridge for about 30 minutes to let the flavors meld.

Notes

For best texture, avoid adding the dressing until you're ready to serve. You can enhance the flavor with roasted seeds or crumbled feta. Store in an airtight container for up to 3 days, ideally consumed within 1-2 days if dressed.